Nutritional Value and Efficacy of kung pao chicken kung pao chicken is a common dish on the dining table, which is loved by men, women and children. Kung pao chicken is characterized by spicy with sweet, sweet with spicy and soft taste. In terms of health preservation, the nutritional value and efficacy of kung pao chicken.
What is the nutritional value and efficacy of kung pao chicken 1 kung pao chicken?
Kung pao chicken contains nutrients such as protein, calcium, phosphorus, iron, vitamins, carbohydrates, etc. It has the functions of enriching blood, nourishing five internal organs, strengthening spleen and stomach, and strengthening bones and muscles. Eating it can preserve health, nourish, stimulate appetite, promote health and improve body resistance.
Taste characteristics
Kung pao chicken is characterized by spicy with sweet, and sweet with spicy. Chicken breast is tender and crispy with peanuts. The channel is fresh and spicy, red is more spicy, spicy but not fierce, and the meat is smooth and crisp.
After kung pao chicken Channel, the tongue first feels slightly numb and spicy, and then it is sweet. There will be some feeling of "permission" when biting. Mushrooms, beef, onions and peanuts under spicy sweet and sour capsules are overwhelming.
Kung pao chicken's name is the same all over the country, but the practice is different:
Sichuan kung pao chicken uses chicken breast, because it is not easy to taste, and it is very tender and smooth when fried. Before dipping in the juice and desizing, you need to beat the chicken breast twice with a flower knife or put it in the egg white, so that the chicken breast will be more tender and smooth. The raw materials of kung pao chicken Sichuan cuisine must be crispy peanuts and dried peppers, and the taste must be spicy lychee. Deep-fried sweet pepper festival highlights the sweetness of paste.
Anhui version of kung pao chicken used a lot of chicken. In order to highlight the flavor of kung pao chicken as soon as possible, Anhui cuisine has also added diced bamboo shoots or horseshoes. The practice in kung pao chicken is basically the same as that in Sichuan cuisine, but it pays more attention to quick fire and frying, so as to preserve the tenderness of beef with mushrooms.
Kung pao chicken in Guizhou cuisine uses pickled sea peppers, which is different from Sichuan cuisine and Anhui cuisine. The cock diced in Guizhou class is a little salty and sour, so we must pay attention to the word "sour". Spicy is one of the key signs that distinguish Guizhou cuisine from Sichuan cuisine.
What needs attention is to eat kung pao chicken, and never eat crucian carp. Because chicken breast and crucian carp are compatible foods, eating them like that may cause indigestion and even food poisoning. In addition, you can't eat crabs when eating kung pao chicken, because peanuts in kung pao chicken collide with hairy crabs, especially those with bad stomach, so you shouldn't eat them like that.
Nutritional value and efficacy of kung pao chicken. Nutritional value of kung pao chicken.
Kung pao chicken: Also known as "kung pao chicken", it is a traditional classic dish of Han nationality, a famous Sichuan dish and a home-cooked dish. Rich in protein, calcium, phosphorus, iron, vitamins, carbohydrates and other nutrients, it has the effects of warming the middle warmer, invigorating qi, nourishing the five internal organs, strengthening the spleen and stomach, and strengthening bones and muscles. Eating it can nourish the body, stimulate appetite, promote human health and enhance the body's resistance.
Kung pao chicken is mainly composed of chicken, peanut kernel and egg white. The specific nutritional values are as follows:
1, chicken
1. 1, chicken contains 167 (calories), protein 18.5 (grams), fat 9.6 (grams) and carbohydrate 1.4 (grams). Vitamin B20.08 (mg), nicotinic acid 5 (mg), biotin 1 1 (mg), vitamin C3 (mg), vitamin E0.2 (mg), calcium 17 (mg), phosphorus 160 (mg).
1.2, the protein content of chicken is higher and the fat content is lower. In addition, chicken protein is rich in essential amino acids, and its content is very similar to that in egg milk, so it is the source of high-quality protein.
Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc.
Compared with beef and pork, chicken contains more unsaturated fatty acids-linoleic acid and linolenic acid, which can reduce the content of low-density lipoprotein cholesterol harmful to human health.
2. Peanut kernels
2. 1, peanut contains 7.3g of water, 24.6g of protein, 48.7g of fat, 2.3g of carbohydrate15.3g of crude fiber, 2g of ash, 36mg of calcium, 383mg of phosphorus and 2mg of iron. In addition, peanut kernel contains carotene 0.04 mg, thiamine 1.07 mg, riboflavin 0. 1 1 mg and nicotinic acid 9.5 mg.
2.2. Peanut contains vitamin E, vitamin K and a certain amount of zinc.
2.3. The lipids contained in peanuts are basically unsaturated fatty acids, half of which are unsaturated fatty acids.
2.4. Peanut contains about 50% lipid, 25% protein, 25% vitamin B 1, vitamin B2, vitamin E and other vitamins.
2.5. Peanut contains a variety of protein, and the composition of amino acids is also very diverse. Eight kinds of amino acids in human body are rich in other amino acids except lysine.
3. Egg white
3. 1, each 100g egg white contains protein 10g, fat 0. 1g, carbohydrate 1g, ash 0.6g19mg and phosphorus16mg. Vitamin A and C deficiency: thiamine 0.2 1.6 μ g/g, pantothenic acid.
3.2. Except 90% water in egg white, the remaining 10% is mainly protein. Don't underestimate this 10% protein. The protein in the egg is mainly contained. The protein of eggs is second only to breast milk, which has a high utilization rate in human body and is one of the best protein in food.
3.3, egg white can not only make the skin white, but also make the skin tender. This is because it is rich in protein and a small amount of acetic acid. Protein can enhance the lubrication of skin, and acetic acid can protect skin from slight acidity and prevent bacterial infection. In addition, egg white has the function of clearing away heat and toxic materials.
The nutritional value and efficacy of kung pao chicken 3 kung pao chicken is also called "kung pao chicken", and each100g of kung pao chicken contains calories 197 calories. As the name implies, the ingredients need to be oiled when cooking, and the heat is greatly increased after oil absorption, so it is not advisable to eat more during weight loss.
Kung pao chicken is rich in nutrients such as protein, calcium, phosphorus, iron, vitamins and carbohydrates, and has the effects of warming the middle warmer, invigorating qi, nourishing the five internal organs, strengthening the spleen and stomach, and strengthening bones and muscles. Eating it can nourish the body, stimulate appetite, promote human health and enhance the body's resistance.
People who avoid kung pao chicken.
1, who will eat kung pao chicken?
Kung pao chicken is especially suitable for people with peaceful constitution, qi deficiency constitution and yin deficiency constitution. Chicken has the effects of warming middle warmer, benefiting qi, tonifying deficiency and essence, strengthening spleen and stomach, promoting blood circulation and strengthening bones and muscles.
2. Who wouldn't be in kung pao chicken?
2. 1, people with cold and fever, excessive internal fire, excessive phlegm and dampness, obesity, heat toxicity, hypertension, hyperlipidemia, cholecystitis and gallstones should not eat chicken.
2.2, chicken is warm, help fire, liver yang hyperactivity and oral erosion, skin furuncle, constipation knot should not eat chicken.
2.3. People who have a cold with headache, fatigue and fever should not eat chicken or chicken soup.
Kung pao chicken's method
Among them, chicken breast has a high content of protein, which is easy to be absorbed and utilized by human body, and has the functions of strengthening physical strength and strengthening body. Phospholipids contained in it play an important role in human growth and development, and are one of the important sources of fat and phospholipids in the dietary structure of China people. Moreover, the fat and calorie content of chicken breast is lower than that of chicken leg, so chicken breast is healthier than chicken leg. This Kung Pao chicken rice is not only fresh and tender, but also sweet and sour, very appetizing and very suitable for children over two years old.
Materials:
Chicken breast 150g, cooked peanuts 20g, shallots, garlic slices, ginger slices, clear soup, starch, egg white, children's soy sauce, vinegar, sugar, oil, salt, cooking wine and rice.
Exercise:
1. Dice chicken breast, add egg white, salt, cooking wine and starch, mix well and marinate for later use.
2. add oil to the hot pot and fry the diced chicken until it is 78% mature.
3. Heat the oil, stir-fry shallots, garlic slices and ginger slices, add diced chicken and stir-fry, add soy sauce, sugar, vinegar, clear soup and starch, add cooked peanuts and stir-fry, add rice and stir-fry, and season with salt according to personal taste.